Every fall I eagerly line my pantry with pumpkin puree, overestimating my love and ability to eat endless amounts of the delicious pumpkin pie that comes along with Thanksgiving. After eating a few too many slices, I always find myself so full I can’t imagine having another bite of pumpkin pie for as long as I live…or until next Thanksgiving, anyway. This happens to me, without fail, every year, and yet I have not learned my lesson.

What I have learned over the years, is what to do with all the leftover pumpkin puree.

Below are three fabulous ways — gluten-free and vegan — to use that leftover puree.

 

PUMPKIN SOUP WITH A CAJUN TWIST

When I think Fall, I think soup. I believe soup is one of the best defenses against the cold as without fail, it always warms me up on a chilly day. Among my favorite soups is this cajun twist on a pumpkin soup featured in an old Dallas Junior League Cookbook. Fair warning, the cajun twist on this classic soups elevates it from warm to hot, hot, hot! (spice wise)

Difficulty: Easy

Prep Time: 5 minutes

Time Active: 60 minutes

Servings: 6

  • 5 cups chicken broth
  • 32 ounces pureed pumpkin (or canned pumpkin just pop it in the blender beforehand)
  • 1 cup onion chopped
  • ⅓ cup white portion of scallion, chopped
  • a pinch or two of cayenne pepper (add to taste)
  • 1 tablespoon cajun seasoning (see recipe below)
  • 2 cups of heavy (or light if that’s your thing) cream
  • pinch of salt and black pepper for taste

Directions:

  1. In a large kettle, combine the pumpkin puree, chicken stock, onion and scallion.
  2. Set on high heat for 15-20 minutes, almost to a boil.
  3. Stir in cajun seasoning and let sit on low heat for another 15 minutes.
  4. Stir in cream before serving.
  5. Garnish with thin tomato slices, sour cream and chopped scallions

Cajun Seasoning Recipe:

1/2 teaspoon of each:

  • garlic powder
  • onion powder,
  • cayenne pepper
  • paprika
  • rosemary
  • thyme
  • basil
  • oregano

This will keep in a tightly sealed jar for future uses as you will only need 1 tablespoon of the seasoning for the Pumpkin Soup.

 

MICROWAVE PUMPKIN FUDGE

Fudge. Fudge is my favorite. Who am I kidding, I can’t just pick one favorite, but this pumpkin adaptation of my grandmother’s microwave fudge is definitely worthy. It takes about the same amount of time to make as it takes me to eat it: minutes.

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 0 minutes

Non-active time: 1 hour

Yield: 32 pieces

  • 2 cups white chocolate chips
  • 6 tablespoons of condensed milk or for a healthier option coconut oil
  • 1/3 cup canned pumpkin puree
  • 1 teaspoon cinnamon*
  • 3/4 teaspoon ginger*
  • 1/2 teaspoon allspice*
  • 1/4 teaspoon nutmeg*
  • a dash of vanilla extract

*You can substitute the spices for ½ tablespoon of pumpkin pie spice

  1. Line a loaf pan with either parchment or wax paper, then put it aside.
  2. Combine the white chocolate chips and the 6 oz of either condensed milk or coconut oil in a microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds until of smooth consistency.
  3. After the mixture in completely melted, add the remaining ingredients.
  1. Once the fudge mixture is fully combined, transfer the delicious mixture to the loaf pan from step 1.
  2. Let the fudge set in the fridge for at least an 1.5 hours, in the event of an emergency need for fudge, an hour will suffice.

PUMPKIN VEGAN CORNBREAD

This recipe is adapted from another recipe that my mother found a few years ago on Pinterest. She found it for me during my “vegan” phase that didn’t quite last a month. What can I say? I like dairy and meat.

Prep Time:  10 minutes

Cook Time:  25 minutes

Total Time:  35 minutes

Serves: 10 Slices

  • 2 cups finely ground cornmeal or corn flour
  • 1 cups gluten-free, all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1 1/3 cups almond milk (room temperature)
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup unsweetened pumpkin puree
  1. Preheat your oven to 350 F. Lightly oil a 12-inch, cast iron skillet and dust it with cornmeal. If you don’t have a cast iron skillet, you can use a 10″ square baking pan instead.
  2. Whisk dry ingredients together in a large mixing bowl.
  3. Pour almond milk into a medium-sized mixing bowl and add vinegar. Whisk vigorously, until the milk is frothy. Add maple syrup, oil and pumpkin puree. Fold the wet ingredients into the dry ingredients until everything is well mixed, but don’t overstir (a few clumps are fine).
  4. Pour the batter into the skillet. Place the skillet in the oven and bake for 25-30 minutes, or until the cornbread has set and a toothpick inserted into the center of the skillet comes out clean. (If you use a square baking pan, the cooking time may be a bit longer.) Cut into 10 wedges and serve. Leftover bread will keep in a sealed bag or container in the fridge for up to four days, and it can be frozen for up to a month.